3tbsp sunflower, rapeseed or other mild vegetable oil
1tbsp white wine vinegar
1tbsp lemon juice
2 medium onions, finely chopped
2 medium plum tomatoes, peeled, seeded and finely chopped
6-8 Anaheim peppers or other long, thin fresh green chilli peppers
Method
In a small bowl, make a vinaigrette by whisking together the oil, vinegar and lemon juice and season with salt and black pepper. Or simply shake the ingredients together in a sealed jar.
In a mixing bowl, place the onions and tomatoes, pour over the vinaigrette and toss.
Wearing rubber gloves, slit open the peppers in a T-shape along the length of one side. Using a tsp, carefully remove and discard the seeds. Holding the flaps open with the spoon, fill the peppers with the onion and tomato mixture until quite full. Arrange on a platter and serve.
Recipe and photography taken from Ethiopia by Yohanis Gebreyesus with Jeff Koehler, photo by Peter Cassidy (Kyle Books, £30).
